Our food editors' new favorite way to prepare salmon on the grill is on skewers, with the skin on so the fish stays together. Cut 1 1/4 pounds of salmon into 1-by-3-inch pieces, and then brush them with an easy sauce -- just a few tablespoons of curry paste and a bit of safflower oil. Slide the pieces onto 14 presoaked wooden skewers, and grill for about 1 minute. Then flip, and cook 1 to 2 1/2 minutes, until just opaque. Serve on the skewers, with lime, as an appetizer or as part of a main course.
Get the recipe for Sophisticated Fish Sticks.